Delia Smith’s Ratatouille, made with olive oil, bell peppers, onion, eggplant, zucchini, garlic, tomato paste, red pepper flakes, tomatoes, parsley, and basil, serves 6 and takes about 45 minutes to prepare and cook.
More Delia Smith Recipe:
š Why You’ll Love This Ratatouille Recipe:
- Rich in Vegetables: Packed with healthy, colorful vegetables like bell peppers, eggplant, zucchini, and tomatoes, this dish is a nutritional powerhouse.
- Flavorful and Aromatic: The combination of fresh herbs, garlic, and spices imbues this dish with a deeply satisfying and aromatic flavor profile.
- Diet-Friendly: It’s naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences and needs.
- Great for Leftovers: Ratatouille often tastes even better the next day, as the flavors have more time to meld together.
- Easy to Make: Despite its complex flavors, ratatouille is relatively simple to prepare, making it accessible for cooks of all skill levels.
- Freezable: It freezes well, so you can make a large batch and save portions for future meals.
ā What Is Delia Smith Ratatouille Recipe?
Delia Smith’s Ratatouille recipe features sautĆ©ed bell peppers, onion, eggplant, and zucchini, combined with garlic, tomato paste, optional red pepper flakes, fresh tomatoes, parsley, and basil, simmered to a stew-like consistency, offering a hearty and flavorful vegetable dish.*
š Delia Smith Ratatouille Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)
- 1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)
- Kosher salt and freshly ground black pepper
- 1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)
- 1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- 3 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)
- 1/2 cup fresh parsley, chopped, plus more for serving
- 6 large fresh basil leaves, torn, plus more for serving
š„ How To Make Delia Smith Ratatouille
- On medium heat, melt 1/4 cup of olive oil in a medium pot. Allow it to shimmer for about one minute. It will take about 10 minutes of turning after adding the onion, bell peppers, and 1 teaspoon of salt.
- The onions should be clear and the bell peppers should have softened a bit. Add the eggplant, the last two tablespoons of olive oil, and the last teaspoon of salt.
- It will take about 8 minutes of stirring often cooking until the eggplant is very soft. When you add the zucchini, stir it in often and keep cooking for another 5 minutes or until it starts to soften.
- Include the tomato paste, garlic, and red pepper flakes, if you want to use them. For about 5 minutes, stir the zucchini around a lot as it cooks.
- Once the tomatoes are mixed in, turn down the heat to low and cover the pot. Simmer the ratatouille, turning it every now and then, for about 10 minutes, or until it becomes thick like a stew.
- Salt and pepper to taste, then add the parsley and basil. After putting it in a bowl, top it with more fresh basil and parsley.
š Recipe Tips:
- Dice Uniformly: Cut all your vegetables into uniform pieces to ensure even cooking.
- Cooking Order: Pay attention to the order in which you add the vegetables. Some, like eggplants, take longer to cook than others, like zucchini.
- Olive Oil Usage: Don’t skimp on the olive oil, as it adds richness and helps in cooking the vegetables evenly.
- Stirring: Regular stirring prevents the vegetables from sticking to the bottom and ensures they cook evenly.
- Seasoning: Season the vegetables in stages to develop layers of flavor. Adjust salt and pepper towards the end.
- Low and Slow Cooking: Keep the heat low and give the ratatouille time to simmer gently. This melds the flavors together beautifully.
š What To Serve Ratatouille?
Serve ratatouille with crusty bread, over rice or pasta, alongside meats or fish, as a filling for omelets, or topped on bruschetta, offering a versatile and flavorful accompaniment.
š How To Store Leftovers Ratatouille?
- Refrigerate: Cool the ratatouille and store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: Place cooled ratatouille in freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator before reheating.
š„µ How To Reheat Leftovers Ratatouille?
- Microwave: Heat the ratatouille in a microwave-safe dish for about 2-3 minutes on high, stirring halfway through to ensure even heating.
- Stovetop: Warm the ratatouille in a saucepan over medium heat for about 5-7 minutes, stirring occasionally to avoid sticking and to ensure it heats evenly.
FAQ’S
Can Ratatouille be made ahead of time?
Absolutely! Ratatouille often tastes better the next day as the flavors meld together. Just store it in the refrigerator and reheat before serving.
How do you know when Ratatouille is done cooking?
Ratatouille is done when the vegetables are tender and the stew has a thick, rich consistency.
Can you add meat to Ratatouille?
While traditional ratatouille is vegetarian, you can add meat if desired. Chicken, sausage, or beef are good options.
How can you thicken Ratatouille if itās too watery?
If your ratatouille is too watery, let it simmer uncovered over low heat to allow some of the liquid to evaporate. Alternatively, you can add a small amount of tomato paste to thicken it.
Can Ratatouille be made in a slow cooker?
Yes, ratatouille can be made in a slow cooker layer the ingredients and cook on low for 4-6 hours. This method helps the flavors to meld beautifully.
More Delia Smith Recipe:
Delia Smith Ratatouille Nutrition Facts:
- Calories: 376
- Total Fat: 28gg
- Saturated Fat: 9.3g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 7.3g
- Monounsaturated Fat: 9.1g
- Cholesterol: 71mg
- Sodium: 212mg
- Total Carbohydrates: 14g
- Dietary Fiber: 0.6g
- Sugars: 0.7g
- Protein: 15g
- Potassium: 239.6mg
Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:
- Delia Smith’s Winter Collection: 150 Recipes for Winter
- Delia Smith’s Summer Collection: 140 Recipes for Summer
- Delia’s How to Cheat at Cooking (recommended)
- Delia’s Vegetarian Collection: Over 250 Recipes
- The Delia Collection: Baking
Delia Smith Ratatouille
Description
Delia Smith’s Ratatouille, made with olive oil, bell peppers, onion, eggplant, zucchini, garlic, tomato paste, red pepper flakes, tomatoes, parsley, and basil, serves 6 and takes about 45 minutes to prepare and cook.
Ingredients
Instructions
- On medium heat, melt 1/4 cup of olive oil in a medium pot. Allow it to shimmer for about one minute. It will take about 10 minutes of turning after adding the onion, bell peppers, and 1 teaspoon of salt.
- The onions should be clear and the bell peppers should have softened a bit. Add the eggplant, the last two tablespoons of olive oil, and the last teaspoon of salt.
- It will take about 8 minutes of stirring often cooking until the eggplant is very soft. When you add the zucchini, stir it in often and keep cooking for another 5 minutes or until it starts to soften.
- Include the tomato paste, garlic, and red pepper flakes, if you want to use them. For about 5 minutes, stir the zucchini around a lot as it cooks.
- Once the tomatoes are mixed in, turn down the heat to low and cover the pot. Simmer the ratatouille, turning it every now and then, for about 10 minutes, or until it becomes thick like a stew.
- Salt and pepper to taste, then add the parsley and basil. After putting it in a bowl, top it with more fresh basil and parsley.
Notes
- Dice Uniformly: Cut all your vegetables into uniform pieces to ensure even cooking.
- Cooking Order: Pay attention to the order in which you add the vegetables. Some, like eggplants, take longer to cook than others, like zucchini.
- Olive Oil Usage: Don’t skimp on the olive oil, as it adds richness and helps in cooking the vegetables evenly.
- Stirring: Regular stirring prevents the vegetables from sticking to the bottom and ensures they cook evenly.
- Seasoning: Season the vegetables in stages to develop layers of flavor. Adjust salt and pepper towards the end.
- Low and Slow Cooking: Keep the heat low and give the ratatouille time to simmer gently. This melds the flavors together beautifully.